slym2none
"Lazy extract brewer."
my dad is the same way without the "anything that isn't made by coors or miller". The man drinks keystone. I love him, but he drinks keystone.
there is nothing wrong with drinking bottled water.
roflmmfao
my dad is the same way without the "anything that isn't made by coors or miller". The man drinks keystone. I love him, but he drinks keystone.
there is nothing wrong with drinking bottled water.
-As draught beers, by definition, have no carbonation if you want them to have head you have to buy "heading liquid" and add it to your draught beers. Would love a "well actually" about "heading liquid."
The force of gravity is proportional to mass, but inversely proportional to the square of the distance separating the two objects (me and earth). If you double the mass, you double the force. If you double the distance, you quarter the force. This doesn't mean much in absolute terms, but may help explain why elevation "outweighs" the increased mass of the mountain.
Anyhow, happy to find that no one has questioned my ability to fly.
Flap on.
Man this whole gravity discussion is getting waaaaay too heavy!
Man this whole gravity discussion is getting waaaaay too heavy!
Where's Billy with those berry punches?
* Announcement* Physics is not at all funny and certainly is not directly about beer. Now before I get a 5 page "well actually" I know physics has to do with everything, or everything has to do with physics, or some how that makes sense to some one, but it still isn't funny.
Wanna learn some physics?
Take something off your desk
Drop it
Here endeth the lesson
I tipped over a glass and beer fell into my mouth. Thank you physics! but what I gather is that if I were on the seabed then beer would fall to my mouth quicker. Looks like I'm going underwater...
But seriously, we're gonna have to learn how to brew beer while in free fall. When we have to leave earth do you really think we're gonna go that long without beer??? That's just scary. I suggest the ISS starts studying yeast behavior in orbit.
I tipped over a glass and beer fell into my mouth. Thank you physics! but what I gather is that if I were on the seabed then beer would fall to my mouth quicker. Looks like I'm going underwater...
But seriously, we're gonna have to learn how to brew beer while in free fall. When we have to leave earth do you really think we're gonna go that long without beer??? That's just scary. I suggest the ISS starts studying yeast behavior in orbit.
We need to learn about fluid dynamics to understand the vortex bottle.
Sorry, but an 11 year old beat you to it.
http://www.space.com/23141-space-beer-student-space-station-experiment.html
Sorry, but an 11 year old beat you to it.
http://www.space.com/23141-space-beer-student-space-station-experiment.html
I'm betting the astronauts hope that experiment works out too!
Although that leads to an unpleasant vicious cycle:
Astronauts make beer.
Astronauts drink beer.
Astronauts pee more frequently.
Pee water is filtered and used to make more beer...
Edit: Before the "well, actually"s roll in...yes, I realize they already recycle wastewater on the ISS, and the brewing process will further purify the water.
Ground control to Major Tom,
where's the space towels?
Dark Lord 2012 tasted like Worcestershire sauce when I tried one in January. I hope it's temporary.
Never forget your towel!
Only an un-hoopy frood would not know where his towel is at all time.
-slym
We need to learn about fluid dynamics to understand the vortex bottle.
A friend of mine is a packaging engineer/designer. He told me that they couldn't make the vortex bottle to work the way they claim it works (faster pour). The channels would have to go from bigger to smaller or vice versa, I don't remember which. But they couldn't make the bottles that way with current equipment and processes. So the beer does not actually poor any faster.
Whoa whoa whoa there...so you're saying the whole thing is...A MARKETING SCHEME?!?!
Whoa whoa whoa there...so you're saying the whole thing is...A MARKETING SCHEME?!?!
If the mountains don't turn blue how will we ever know if our beer is cold?
Let hit Homebrewing Without Failure again (1965 homebrewing guide):
Realizing that the recipes are two gallon recipes makes it even moe scary when you see stuff like two pounds of sugar or two pounds of patent malt.
-He's recommending citric acid in a "Light Mild Aie." Is that done?
-Tea in a "Pale Bitter." I've thought about using tea in beer but recommending it in a basic extract recipe for newbies seems a bit strange.
-For the extract stouts the only coloring is coming from caramelized DME, brown sugar and treacle. But don't worry, there's be plenty of dark grains once we hit the all grain recipes.
-Here he's recommending a 15 minute boil for the hops, which is better than the 1 minute boil he recommended before.
-The "Light Lager" has no mention of using different yeast and ferments at the same temperature as the ales.
-The "Continental Dark Beer" uses gravy browning for coloring.
-Finally the Brown Ale calls for dark DME, weird he didn't use that for any of the other beers. Recommends putting liquorice in the brown ale.
And that's the end of the extract brewing chapter, next week is All Grain.
Let's analyze what these recipes get us...
So many of them call for caramelized DME which I can't enter into the Beer Recipe Calculator so let's go with the pale bitter and ignore the tea and the citric acid:
I'm using some standard Safale English ale yeast and assuming the hops are fuggles since there's no information about strain.
Results:
Original gravity: 1.098 Final Gravity: 1.024 ABV: 9.6% IBU: 55.38 SRM: 11.65
Woof, now that is a beer. He also recommends bottling when the hydrometer hits 1.005, which might be a problem. A 15 minute boil of old school hops doesn't sound like much but I guess using 4 ounces in a two gallon recipe makes up for that.
Any brave soul want to brew a 2 gallon batch with:
2.5 lb DME, 4 oz hops (15 minute boil), 2 lb brown sugar, 2 pints fresh strong tea, teaspoon citric acid, teaspoon salt, yeast and nutrient. Come on! It'll be for history!
Meanwhile his "super strong ale" clocks in at 12% ABV. I'm surprised he has yeast that can handle stuff like 2.5 pounds of brown sugar in a two gallon batch.
Tune in next time for his far crazier AG recipes.
Woof, now that is a beer.
Ha! Wish I could figure out how to Like this from my phone. Looking forward to AG recipes. You think this guy was a nut case, or was that the best info a home brewer could get?
Ha! Wish I could figure out how to Like this from my phone. Looking forward to AG recipes. You think this guy was a nut case, or was that the best info a home brewer could get?
I don't know what sort of info was available in '65, but I started brewing in the late 70's using a book called "The Art of Making Beer" by Stanley F. Anderson (copyright 1971). It wasn't near as bad as this guy's book, but still had a good amount of bad advice. The problem was that there was no way to verify that the info was OK - no Google!
All the recipes were extract; some with crystal malt and adjuncts such as sugar and molasses. Almost all of the recipes were said to have an FG of 1.000, which frustrated the hell out of me. Crystal malt was crushed with a rolling pin and added to the boil - oh yeah! Ales were fermented with aerobic yeast which needed plenty of oxygen, while lagers used anaerobic yeast and it was necessary to exclude all oxygen.
There weren't many ingredients available other than canned extract, a couple kinds of crystal malt, some stale hops, and packets of either lager or ale yeast. It was the dark ages for sure!
I heard you shouldn't have more than 2 beers a night. That's just crazy talk!
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